Tuesday, November 22, 2011

Joy Bauer's Ginger Spiced Pumpkin Muffins

I am a rather ridiculous fan of the Today Show. Not in a creepy way or anything, but I love them, I love the reporting style, I love their fun pieces, I love the banter between the hosts. I love the Today Show. So when I was contacted by Joy Bauer's people to join her Food Cures Network I was all in. Joy Bauer is the nutrition expert for the Today Show and in her book Food Cures she looks at different foods and which can actually help those suffering from a host of ailments, and which can prevent new ones from appearing. Through each section, she provides lists of the foods that can be used to help combat different concerns, and helpful recipes to incorporate these foods into your daily life. For example- there is a section on Healthy Hair and Ms. Bauer suggests that foods rich in B vitamins, Biotin, Iron Rich Protein, Vitamin C, Beta Carotene, and Zinc are best for healthy hair. She follows this with suggestions for fruits like Pineapple, Tangerines and Mangoes, veggies such as Kohlrabi, Soybeans and Rutabagas, and of course lean proteins, sea foods, grains, nuts etc. And then finally, she creates meal plans to best aid in menu planning.

As I have been flipping through the book, a number of recipes stood out to me, but none so much as her Muffins with a Mission. She states that these muffins can aid in Eye Health, Arthritis, Migraines, Hair, and Cancer Prevention. Even more exciting for me, they were healthy, ringing in at just 131 calories per muffin and 5 grams of fat, and were made with whole wheat flour for sustainability. They also contain Pumpkin, so I immediately thought they would be perfect for the Thanksgiving Holiday weekend-when quick breakfasts and snacks are in high demand.

2. In a large mixing bowl, stir together the brown sugar, flour, baking powder, cinnamon, ginger, and salt.

3. In a small bowl, beat the egg for 30 seconds, until foamy. Add the milk, pumpkin, oil, and orange zest. Beat well. Add the egg mixture to the flour mixture, and stir until the flour mixture is moistened.

4. Fill the muffin cups three-quarters full with batter. Bake for 15 minutes, until the tops spring back when you touch them with a finger. Turn out muffins onto a wire rack to cool. Once cool, you can freeze the muffins, tightly wrapped, for up to 2 months.